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 Carrot
A root vegetable. The first carrots were
natives of Afghanistan more than 3000 years ago. Early varieties
were red purple, black, yellow, and white. The popular orange
variety has only been around for a few hundred years,. In fact
purple carrots are still the preferred variety in Egypt. We owe a dept of gratitude to the sixteen-century French and German horticulturalists who removed the residual poisons for carrots as in their wild state they were somewhat poisonous.. There are two types of carrots. early summer carrots are sold with or without tops. With a long slender root this carrot has firm leaves and vivid orange color. Winter carrots are a large fleshy root with a reddish orange color and often a lighter core than the spring. The carrot varies in size from long and tapered to short
and thick. Storage Carrots keep well in plastic bags in the refrigerator for some time. Serve Hot, as a vegetable with meat, poultry or fish, or as a soup or soup flavoring. Cold, cooked, in salads, or raw in salads or as an appetizer. Complimenting Condiments and Flavors Sugar and glaze, butter sauce, ginger, dill, peas, mint, parsley. Used in lamb, beef and chicken stews. Nutrition 100g cooked = 45 calories
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